Hi there,
I know it’s been a while and as much as I would like to come up with an excuse of why I have been MIA, I can’t. Let’s just say life happens and I am now trying to get back to posting more and this time stick to it. Anyway, I hope you have all been fine and as always, It wouldn’t be right if I didn’t come back with a great recipe to share with you. This came about like a fluke whereby I had some left-over chicken tenders and some panko breadcrumbs hence where these panko-crusted crispy oven-baked chicken tenders came into fruition. For this recipe, you will need;
Ingredients
- 600gms chicken tenders
- 1 tsp paprika
- 1 tsp cumin
- 1 tbsp garlic granules
- Salt to taste
- A cup of all-purpose flour
- Garlic butter ( melted butter, crushed garlic cloves and mixed herbs)
- A cup of panko breadcrumbs mixed with a tbsp of normal breadcrumbs
- 2 eggs
- 2 tbsp milk
- 1 tsp onion granules
- 1 tsp all-purpose seasoning
- Black pepper to taste
METHOD
- In a bowl, add your chicken tenders, salt, garlic granules, cumin and paprika.
- Toss the chicken to coat evenly, cover and leave it to marinate for an hour or more if you have time.
- In a heated pan, add your garlic butter and the panko breadcrumbs and stir to mix evenly.
- Let it brown a tad bit but not burn, remove and set aside.
- In another bowl, beat your eggs and milk.
- Then in another separate bowl add your flour, onion granules, paprika, all-purpose seasoning, salt and pepper and give it a good mix.
- Using a clean paper bag, add your chicken tenders, and the flour mixture, close the bag and give it a good shake.
- Now start the dredging, chicken into the egg mixture and then coat with your breadcrumbs.
- Continue until all are coated evenly, then refrigerate for 30 minutes.
- Preheat your oven to 180°C fan assisted oven/400°F and 200°C conventional oven.
- Place your chicken tenders onto a rack, spray some oil on top and bake for 25 minutes.
- That’s it, prep any dip you prefer.
- Serve and enjoy.
